My boyfriend hunted wild boar this weekend. I have the WONDERFUL "problem" of a freezer with two shoulders, two legs, and two racks of ribs. Thoughts?

If she does part with it...let me know ;)

My mother-in-law makes a fantastic wild boar pate. Not sure if she will part with the recipe but thought I'd throw the idea out there anyway.

Thank you, Pierino!

In Italy wild boar is a thing of beauty. You can't actually buy it at the butcher, you have to know a hunter. Best preparations are both the braise and ragu. For the latter you might need to do a little meat grinding by your ownself. But the most typical flavoring agents apart from aromatic veg would be rosemary, and juniper berries.

There is also Jesse Griffith's wonderful book Afield - he hunts and fishes all manner of things, and provides some great recipes. Wild boar among them, and sausage making as well with said boar

How fat (or should I ask how lean) is the meat? Boar is a close relative of the pig. You could do a porchetta of a shoulder, the rack sounds like chops to me. John Ash has a wonderful game book I always go to when I receive such an embarrassment of riches. He's never disappointed me. Don't know if the book is still in print, but it might be in your local library, OR you could go on his web site chefjohnash.com, and ask his advice.

Carnitas sounds great! Here is a recipe for some hearty lo mein for the days you need something to warm you up http://food52.com/recipes/4005-shredded-pork-and-chinese-celery-lo-mein